Spicy Risotto With Red Pepper Recipe
A low-fat vegetarian and vegan risotto rice, this recipe delivers a spicy kick with cayenne and red pepper flakes.
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Instructions
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Start heating vegetable broth over medium-low heat in a saucepan.
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Sauté onion, green onions, bell pepper, and garlic in olive oil for 3 to 5 minutes until soft.
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Add rice to the pan with the vegetables and cook for one additional minute.
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Stir in red pepper and cayenne.
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Gradually add vegetable broth, 1/2 cup at a time, stirring until the liquid is mostly absorbed before adding more.
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After the broth, add white wine 1/2 cup at a time, stirring until absorbed.
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Season with salt and pepper.
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Serve hot, optionally topped with Parmesan or vegan cheese.